Best 20 Grilled Chicken Skewers Recipes

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**Grilled Chicken Skewers: A Flavorful and Versatile Summer Treat**

Savor the delightful taste of grilled chicken skewers, a culinary masterpiece that combines tender chicken, vibrant vegetables, and tantalizing seasonings. These skewers are not just a dish; they're an experience, offering a burst of flavors that will transport your taste buds to a world of culinary delight. Whether you're hosting a backyard barbecue, planning a picnic, or simply craving a healthy and satisfying meal, grilled chicken skewers are the perfect choice. With a variety of marinades, vegetables, and cooking techniques to choose from, the possibilities are endless. From classic teriyaki to smoky paprika, tangy lemon herb to zesty peri-peri, each marinade infuses the chicken with unique flavors that will tantalize your taste buds. And with a rainbow of colorful vegetables like bell peppers, zucchini, onions, and mushrooms, each bite is a symphony of colors and textures. So fire up the grill, gather your ingredients, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN SKEWERS



Grilled Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 to 25 skewers

Number Of Ingredients 12

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
Neutral oil, for the grill
2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving

Steps:

  • Preheat a grill or grill pan to medium heat.
  • To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
  • Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
  • Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH



Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Soak bamboo skewers in water.
  • Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
  • Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
  • Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
  • Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g

GRILLED CHICKEN AND MANGO SKEWERS



Grilled Chicken and Mango Skewers image

The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 medium ears sweet corn
1 tablespoon butter
1/3 cup plus 3 tablespoons sliced green onions, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium mango, peeled and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
Lime wedges, optional

Steps:

  • Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT



Grilled Chicken Skewers With Tarragon and Yogurt image

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions, trimmed
6 pita breads
2 1/2 cups full-fat Greek yogurt
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 garlic clove, crushed
1 (2-inch) piece fresh ginger, peeled and finely grated
2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
1/4 cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

Steps:

  • Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
  • Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
  • Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
  • Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
  • Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
  • Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
  • Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
  • Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
  • Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

GRILLED TERIYAKI CHICKEN THIGH SKEWERS



Grilled Teriyaki Chicken Thigh Skewers image

You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

½ cup water
2 ½ tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
2 teaspoons agave nectar
1 large garlic clove, finely minced
½ teaspoon freshly grated ginger
1 tablespoon tapioca flour
2 tablespoons cold water
1 ¼ pounds skinless, boneless chicken thighs, cut into strips

Steps:

  • Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
  • Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
  • Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
  • Thread chicken strips onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.3 g, Protein 22.7 g, SaturatedFat 3.9 g, Sodium 522.2 mg, Sugar 12.1 g

GRILLED BEEF, CHICKEN, SHRIMP, AND MUSHROOM SKEWERS



Grilled Beef, Chicken, Shrimp, and Mushroom Skewers image

Categories     Beef     Chicken     Mushroom     Shellfish     Appetizer     Quick & Easy     Low/No Sugar     Summer     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 80 to 100 small skewers

Number Of Ingredients 12

4 large garlic cloves
2 teaspoons salt
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
For skewers
1 lb sirloin steak (1 inch thick), trimmed of excess fat
2 medium skinless boneless chicken breast halves (1 lb total)
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined
1 lb mushrooms, trimmed and halved through stem if large
Special Equipment
about 100 (6-inch) wooden skewers, soaked in water 1 hour

Steps:

  • Make marinade:
  • Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
  • Prepare skewers:
  • Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
  • Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
  • Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
  • Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
  • Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.
  • Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

GRILLED CHICKEN TERIYAKI SKEWERS



Grilled Chicken Teriyaki Skewers image

I finally found mirin at the local T & T supermarket, it's a mild tasting rice wine. These are tasty and really easy to put together. You can also do these kabobs in the oven.

Provided by Semra22

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup soy sauce
1/3 cup mirin (can substitute dry sherry)
2 tablespoons sugar
1 garlic clove, chopped
1/2 teaspoon ground ginger

Steps:

  • Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
  • Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
  • To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES



Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables image

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h35m

Yield 3

Number Of Ingredients 14

¼ cup coconut aminos (soy-free seasoning sauce)
½ cup orange juice
2 tablespoons avocado oil
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic paste, or to taste
salt and ground black pepper to taste
3 boneless, skinless chicken thighs, each cut into 5 pieces
¼ cup pineapple juice
3 (24-inch) long metal skewers
¾ cup red bell pepper, cut into 1-inch pieces
½ large onion, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 ½ cups fresh pineapple chunks
1 ½ cups hot cooked rice

Steps:

  • Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
  • Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
  • Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
  • Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve skewers over hot cooked rice.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.1 g, Cholesterol 71.6 mg, Fat 21.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 4.5 g, Sodium 798.8 mg, Sugar 18 g

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)



Yakitori ( Japanese Grilled Chicken Skewers) image

Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.

Provided by Pneuma

Categories     Chicken Breast

Time 30m

Yield 25 skewers, 4 serving(s)

Number Of Ingredients 7

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes
6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

Steps:

  • Bring yakitori sauce to a boil for 5 min then set aside.
  • thread the chicken alternately with the green onions onto the skewers.
  • grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
  • baste the yakitori again and serve with left over sauce.

GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)



Grilled Chicken Skewers (Anticuchos De Pollo) image

This marinade produces a very tender and delicious chicken. In Peru, this seasoning is traditional for making grilled beef. Serve with rice and grilled corn on the side. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 garlic cloves
1 tablespoon cumin
1/4 cup mild chili pepper, paste (aji panca, if available)
1/2 cup vinegar, divided
1 tablespoon salt (or to your taste)
2 teaspoons fresh ground black pepper
4 chicken breast halves (boneless, skinless)
1 red bell pepper
1 large red onion
15 large mushrooms (whole)
1/2 cup vegetable oil
wooden skewer, soaked in water for 1 hour (15 skewers)

Steps:

  • Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
  • Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
  • Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
  • Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
  • Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
  • Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
  • Remove from the grill and serve with rice and grilled corn on the cob.

ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS



Anticuchos De Pollo, Grilled Chicken Skewers image

This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob. This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.

Provided by Annacia

Categories     Chicken Breast

Time 12h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 garlic cloves
1 tablespoon cumin
1/4 cup mild chili pepper, paste (aji panca, if available)
1/2 cup vinegar, divided
1 tablespoon salt
2 teaspoons fresh ground pepper
4 chicken breast halves
1 red bell pepper
1 large red onion
about 15 fresh large mushroom
1/2 cup vegetable oil
wooden skewer (about 15)

Steps:

  • Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
  • Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
  • .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
  • Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
  • Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
  • Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
  • Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
  • Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
  • 9.Remove the chicken from the grill. Serve with rice and corn on the cob.

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS



Nif's Grilled Hawaiian Chicken Skewers image

This is a dish that I made up as I went along! It's easy and uses ingredients that most of us have on hand. There is probably enough marinade for twice the amount of chicken. I wasn't going to have a chance to stir the chicken so I wanted to make sure that it covered all of the chicken. I served this over brown basmati rice. The marinating time is not included. ****NOTE: I do not recommend marinating this for more than 2 hours. I find it gets a grainy texture if marinated too long. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 25m

Yield 4-8 skewers, 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, cut into 1-inch squares
2 cups fresh pineapple, cut into 1-inch squares
2 cups red peppers, cut into 1-inch squares
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup canola oil
1/4 cup brown sugar
2 teaspoons garlic, minced (about 4 cloves)
2 teaspoons ginger, chopped
1/2 teaspoon dry mustard

Steps:

  • Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
  • If you are using wooden skewers, be sure to soak them in water for 2 hours.
  • Heat grill to medium-high.
  • Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

Nutrition Facts : Calories 394.4, Fat 17.1, SaturatedFat 1.7, Cholesterol 72.6, Sodium 2150.8, Carbohydrate 32, Fiber 3.2, Sugar 25.3, Protein 29.3

GRILLED CHICKEN & PINEAPPLE SKEWERS



Grilled Chicken & Pineapple Skewers image

This is a combination of great tastes that go a long way. Everyone that I have had try them, go nut for them. Perfect for a picnic or what ever you like. Also, they are amazing reheated for lunch the next day!

Provided by sugarcookie 123

Categories     Chicken Breast

Time 1h30m

Yield 15-20 skewers, 3-5 serving(s)

Number Of Ingredients 4

2 lbs chicken breasts
2 cups Lawry teriyaki marinade with pineapple juice
whole fresh pineapple (sliced in to 2 inch pieces)
16 ounces baby portabella mushrooms

Steps:

  • Cut your chicken in to 2 inch chunks & put to the side.
  • Slice your cored fresh pineapple into 2 inch slices& put to the side.
  • Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
  • In a large bowl, place all of the ingredients including the marinade, and mix together.
  • Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
  • Run bamboo skewers through water just a little bit to get them wet so they do not burn.
  • Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
  • You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
  • Serves well next to a good macaroni salad!

GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO



Grilled Chicken Skewers With Deconstructed Pesto image

Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients - fresh basil, olive oil, parmesan, pine nuts and garlic - and serve.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, main course

Time 40m

Yield 4 to 6 entree servings

Number Of Ingredients 7

3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
1 cup grated Parmesan (about 2 ounces)
1 cup roughly chopped fresh basil
1/3 cup toasted pine nuts
4 teaspoons minced garlic

Steps:

  • Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
  • Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
  • Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 0 grams, TransFat 0 grams

ESPETO DE CORACO DE GALINHA (GRILLED CHICKEN HEART SKEWERS)



Espeto de Coraco de Galinha (Grilled Chicken Heart Skewers) image

Chicken hearts (available at your local butchers) are marinated, skewered, and cooked on the barbeque. This typical Brazilian barbeque dish is found in restaurants throughout the country.

Provided by Andre

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 4h25m

Yield 4

Number Of Ingredients 9

1 cup soy sauce
1 cup chopped fresh parsley
¾ cup beer
1 ½ teaspoons poultry seasoning
1 ½ teaspoons achiote powder
1 ½ teaspoons grated fresh ginger
3 cloves garlic, crushed
salt and ground black pepper to taste
1 pound chicken hearts

Steps:

  • Whisk soy sauce, parsley, beer, poultry seasoning, achiote powder, ginger, garlic, salt, and pepper together in a bowl until marinade is well mixed; add chicken hearts. Cover bowl and marinate in the refrigerator for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken hearts from marinade and discard marinade. Assemble chicken hearts on metal skewers.
  • Cook on the grill, turning halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 183.7 calories, Carbohydrate 8.9 g, Cholesterol 154.3 mg, Fat 5.3 g, Fiber 1.1 g, Protein 21.7 g, SaturatedFat 1.5 g, Sodium 3691.8 mg, Sugar 1.3 g

GRILLED CHICKEN SKEWERS WITH SATAY SAUCE



Grilled Chicken Skewers With Satay Sauce image

I haven't been able to find a lightened up version of this, so I'm posting the one I use. I generally make this once a week. It makes a light meal with some veggies and rice. Weight Watchers lightened this recipe up for a grand total of 4 Points.

Provided by FLFroggie

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

2 chicken breasts (cut into strips)
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup nonfat sour cream
2 tablespoons reduced-fat peanut butter
1 tablespoon low sodium soy sauce
2 teaspoons dark sesame oil

Steps:

  • Preheat outdoor grill, stovetop grill pan or broiler.
  • Thread chicken tenders onto metal or wooden skewers (soak wooden skewers in cold water first to prevent charring).
  • Season with salt and pepper.
  • Grill or broil until done, about 5-7 minutes, turning frequently.
  • Whisk together remaining ingredients for satay sauce.
  • Yields 2 skewers and about 1/4 cup of sauce per serving.

BUFFALO CHICKEN SKEWERS (GRILLED BUFFALO CHICKEN WINGS)



Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings) image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 21

3-8 oz. boneless, skinless chicken breasts
1/2 cup Louisiana hot sauce
2 tablespoons white vinegar
1/8 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup nonfat Greek yogurt
2 cloves garlic, chopped
2 green onions, chopped
1/4 cup blue cheese crumbles
2 Tbs. prepared horseradish
1/4 tsp. ground black pepper
1/2 tsp. salt
Sprinkle of chili powder or cayenne pepper to top (optional)
1-2 carrots, peeled and cut into sticks
1/2 red bell pepper, seeded and cut into strips
2 stalks of celery, cut into sticks
1/2 yellow bell pepper, seeded and cut into strips
1/2 zucchini, cut into sticks
5-10 broccoli florets

Steps:

  • Soak the bamboo skewers in water for 60 minutes. Cut each chicken breast into 4 2-ounce strips and skewer them onto the bamboo skewers. Clean and cut all the vegetables.
  • In a small bowl, mix together Louisiana hot sauce, white vinegar, cayenne pepper, granulated garlic, Worcestershire and salt. In another small mixing bowl, mix together all ingredients for blue cheese dip. Garnish with a sprinkle of chili powder or cayenne pepper, optional).
  • Preheat a grill or grill pan. Lightly season the skewers with salt and pepper. Grill the skewers on both sides until cooked through, approximately 2-4 minutes on each side. Place the hot sauce mixture onto a rimmed plate. Generously coat each skewer in the hot sauce mixture.
  • Serve skewers immediately with the blue cheese dip and fresh cut vegetables.

ARGENTINE GRILLED CHICKEN SKEWERS



Argentine Grilled Chicken Skewers image

I found this one on line while I was putzing around. It sounded good and it seemed quick and easy so I gave it a shot. The flavor was marvelous. It lived up to my expectations.

Provided by Pierre Dance

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts or 4 chicken thighs
1/2 red bell pepper, cut into 1 inch squares
1/2 green bell pepper, cut into 1 inch squares
2 yellow onions, cut into eighths
1 cup cherry tomatoes
bamboo skewer
1/2 cup oil
3 cloves garlic, chopped
1 teaspoon paprika (www.worldspice.com has the real stuff)
1/2 teaspoon fresh Mexican oregano
kosher salt
black peppercorns

Steps:

  • Soak the skewers for an hour.
  • Set charcoal alight.
  • In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
  • Skin, debone, and de-fat the chicken.
  • Cut into 1/2 cubes.
  • Rinse, pat dry, stir into Marinade.
  • Coat well.
  • Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
  • Grill over medium coals for 15-20 minutes'til everything is done.
  • This works well grilled over a hibachi or other small grill on a picnic.
  • Prepare everything at home and do the grilling at the picnic site.
  • It's almost as good cooked under the broiler at home.

GRILLED CHICKEN SKEWERS WITH PEANUT SAUCE



Grilled Chicken Skewers with Peanut Sauce image

Peanut sauce provides a simple addition to grilled chicken served with rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

8 bamboo skewers (8 inches long)
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup teriyaki marinade and sauce (from 15-oz bottle)
1 cup uncooked instant brown rice
1 1/4 cups water
1/4 cup creamy peanut butter
1 tablespoon chopped fresh cilantro
3 tablespoons teriyaki marinade and sauce (from 15-oz bottle)
1 tablespoon lime juice
1/4 teaspoon red pepper sauce
4 medium green onions, chopped (1/4 cup)
2 cloves garlic, finely chopped

Steps:

  • Soak bamboo skewers in water at least 30 minutes before using to prevent burning. In medium bowl, mix chicken and 1/4 cup teriyaki marinade. Cover; refrigerate 30 to 60 minutes to marinate.
  • Meanwhile, heat coals or gas grill for direct heat. In small bowl, stir all sauce ingredients until blended; set aside.
  • Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, cook rice in water as directed on package, omitting butter and salt. Sprinkle chicken with additional chopped fresh cilantro if desired. Serve with sauce and rice.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 0 g

GRILLED PEPPERCORN CHICKEN SKEWERS RECIPE BY TASTY



Grilled Peppercorn Chicken Skewers Recipe by Tasty image

Here's what you need: boneless skinless chicken thighs, Private Selection® 5 Peppercorn Blend Barbecue Sauce, Private Selection™ Peruvian Gold Sweet Onion, Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes, Private Selection® Creamy Smoked Jalapeño Sauce, Private Selection™ Fingerling Potatoes, canola oil, kosher salt, freshly ground black pepper, fresh parsley, skewers

Provided by Kroger

Yield 4 servings

Number Of Ingredients 11

1 ½ lb boneless skinless chicken thighs, cut into 1 in (2.54 cm) pieces
1 jar Private Selection® 5 Peppercorn Blend Barbecue Sauce
1 Private Selection™ Peruvian Gold Sweet Onion, cut into 1 in (2.54 cm) wedges
1 package Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes
Private Selection® Creamy Smoked Jalapeño Sauce, for drizzling
1 bag Private Selection™ Fingerling Potatoes
2 tablespoons canola oil, plus more for brushing grill
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, roughly chopped
8 skewers, stainless steel, wood or bamboo

Steps:

  • Marinate the chicken: Place the chicken in a large bowl. Pour the Private Selection® 5 Peppercorn Blend Barbecue Sauce over the chicken and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30-45 minutes.
  • If using wooden or bamboo skewers, place in a large shallow dish and cover with water. Let soak while the chicken marinates.
  • Prep the potatoes: Cut any large fingerling potatoes in half lengthwise so the potatoes are mostly uniform in size. Pierce any whole potatoes with a fork. Place the potatoes on a large piece of heavy-duty foil (or 2 pieces of regular foil). Add the oil, salt, and pepper and toss to coat. Gather edges of foil together and crimp to seal and create a packet for grilling.
  • Thread 1-2 pieces of marinated chicken, 1 Private Selection™ Peruvian Gold Sweet Onion wedge, and 1 Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes onto a skewer. Repeat with the remaining ingredients until all of the skewers are full.
  • Prepare a grill for medium heat and lightly oil the grates. Add the potato packet to the grill and cook, until the potatoes are tender, 15-25 minutes (depending on the size of potatoes). Once the potatoes have been on the grill for 5 minutes, add the chicken skewers and cook for 10-15 minutes, turning once, until cooked through and the internal temperature of the chicken reaches 160°F (71°C).
  • When the potatoes are finished cooking, unwrap the foil packet and garnish with parsley.
  • Drizzle chicken skewers with Private Selection® Creamy Smoked Jalapeño Sauce, and serve with potatoes.
  • Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, Sugar 9 grams

Tips:

  • Use high-quality chicken. Opt for organic, free-range, or pasture-raised chicken for the best flavor and texture.
  • Marinate the chicken. Marinating the chicken helps to tenderize it and infuse it with flavor. Use a marinade that contains acidic ingredients, such as lemon juice, vinegar, or yogurt, as well as herbs, spices, and oils.
  • Soak the skewers. Soaking the skewers in water for at least 30 minutes before grilling helps to prevent them from burning.
  • Preheat the grill. Make sure the grill is hot before adding the chicken skewers. This helps to prevent the chicken from sticking to the grill.
  • Cook the chicken skewers over medium heat. Cooking the chicken skewers over medium heat helps to ensure that they cook evenly without burning.
  • Turn the chicken skewers frequently. Turn the chicken skewers every few minutes to ensure that they cook evenly on all sides.
  • Use a meat thermometer. The best way to tell if the chicken skewers are cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Let the chicken skewers rest. Let the chicken skewers rest for a few minutes before serving. This helps the juices to redistribute throughout the chicken.

Conclusion:

Grilled chicken skewers are a delicious and easy-to-make dish that is perfect for summer cookouts and parties. By following these tips, you can make sure that your chicken skewers are cooked perfectly and full of flavor.

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